A mildly spiced rice flour roti with the distinctive flavour of dill. Serve with a subzi or dal.

This delectable paneer and peas combo is a great alternative to the typical aloo tikki! serve it with phudina chutney for an added flavourful touch. Make the paneer mixture fresh as keeping it for a long time before cooking will make it soggy.

Coconut and paneer puranpoli, an unusual but delectable variation of the traditional puranpoli, this sweet delicacy is a must try. All those with a sweet tooth will go gaga over this because it is not only yummy but also healthy and protein-rich. Ensure you cook the paneer well till it is dry, so that the stuffing is not soggy.

Try this different, yet delicious jalebis made of apple rings. Apple rings are dipped into a fermented batter and deep fried and soaked in a saffron-flavored sugar syrup. Crispy and syrupy, serve it with slivers of pistachios and almonds. Mmmm…yummy! Treat your family to a dinner of Delhi ka Zaika - Phudina Lassi , Hare Bhare Kebab , Quick Vegetable Korma , Layered Bread Kofta Biryani , Kale Angoor ka Raita and end on a sweet note with Seb ki Jalebi.

Mushroom and Tomato Snack, a treat for all mushroom lovers! Slices of whole wheat bread topped with a succulent mushroom stir-fry with onions and tomatoes, and spiced up with red chilli flakes. . . What more can one ask for! Oregano imparts an Italian touch to this snack, which has been sautéed in a non-stick pan to cut down on the oil used for cooking.

idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry | with 43 amazing images. idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry is a snack you would never have experienced before. Learn how to make this striking combination of palak idlis in coconut curry. To make idlis in coconut sauce, for the coconut sauce, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the curry leaves, green chilli, coconut milk, salt, lemon juice, sugar and cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside. For the idli, put the spinach leaves in enough hot water and allow them to blanch for 1 to 2 minutes. Drain, cool and blend in a mixer to a smooth purée. Combine the idli batter, spinach purée and salt in a bowl and mix well. Pour a little batter into each greased mini idli mould and steam in a steamer for 6 to 7 minutes. Cool, demould and keep aside. Then to make palak idlis in coconut curry, heat a sizzler plate or tava (griddle) till red hot. Pour 1/2 the prepared coconut sauce over it and cook for 1 minute. Add the mini idlis and the remaining coconut sauce over it and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately. Mini idlis, with loads of spinach in the batter, are tasty and healthy too. Instead of the standard sambhar combo, here the idlis are floated in a soothing coconut sauce with mild hints of green chillies and presented in the form of palak idlis in coconut curry. The curry leaves and the cumin seeds further add a lingering flavour and aroma to the curry. Spinach idlis in coconut curry is an innovative party snack – just remember to serve it piping hot! Well, we have used the readymade coconut milk in this recipe. But when you have time on hand you can make coconut milk at home. Tips for idlis in coconut sauce. 1. Make the palak idlis first and then the coconut sauce. The reason is that the coconut sauce can dry up. 2. Serve the idlis in coconut sauce immediately once the coconut sauce is made. So if you want you can make the palak idlis in advance and do the coconut sauce at the end. Enjoy idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry | with step by step photos.

rajma palak paneer recipe | palak paneer rajma | saagwala rajma | palak rajma | with 54 amazing images. rajma palak paneer is a delightful fusion of flavors, combining these 3 main components, rajma, paneer and spinach. Learn how to make rajma palak paneer recipe | palak paneer rajma | saagwala rajma | palak rajma | rajma palak paneer recipe is a hearty and flavorful Indian dish that combines the richness of kidney beans (rajma), the earthy goodness of spinach (palak), and the creamy texture of paneer. The kidney beans are simmered in a spicy onion tomato-based masala, while the spinach is pureed along with other refreshing herbs and spices. Paneer cubes are then added to the gravy, and the dish is finished with a touch of cream and butter. The result is a thick, flavorful saagwala rajma that can be enjoyed with rice, roti , or butter naan, making it a hearty meal suitable for lunch or dinner. This dish brings together a variety of textures and flavors in a comforting gravy that is spiced with traditional Indian masalas. This palak paneer rajma is perfect for a comforting and satisfying meal, especially during the colder months. pro tips to make rajma palak paneer sabzi recipe: 1. Soak the rajma overnight, this helps them cook faster and ensures a softer texture. 2. Lightly fry or grill the paneer cubes until golden before adding them to the sabzi. This adds a nice texture and prevents the paneer from breaking apart in the curry. 3. Add paneer towards the end to prevent it from becoming too soft or rubbery. Simmer for just a few minutes after adding paneer. Enjoy rajma palak paneer recipe | palak paneer rajma | saagwala rajma | with detailed step by step photos.

cucumber pancakes recipe | Indian savoury cucumber pancakes | cucumber chilla | cucumber thalipeeth | with 16 amazing images. cucumber pancakes is an Indian snack served on table in 15 minutes. Learn how to make savoury cucumber pancakes. This innovative rice flour pancake with lovely specks of cucumber and spinach in the form of cucumber thalipeeth is sure to become one of your favourite breakfast options, thanks to its sheer simplicity and ease of preparation. To make cucumber pancakes, combine the cucumber and salt in a plate, mix well and keep aside for 10 minutes. Squeeze out the water from the cucumber and combine all the remaining ingredients in a bowl. Add enough water (approx. ¾ cup) and mix well to make a smooth batter. Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil. Pour a spoonful of the batter into each uttapa mould and cook them on both the sides using ½ tsp of oil. Repeat with the remaining batter to make more pancakes in 1 more batch. Serve the cucumber pancakes immediately with green chutney. These cucumber chilla taste delightful with green chutney, and since they are so easy to prepare you need not restrict the option to breakfast – you can prepare it anytime you see a hungry face entering home from work or play! Not cooked with too much oil, savoury cucumber pancakes are light and nourishing too. To make a complete health boost, replace rice flour with jowar flour. Tips for cucumber pancakes. 1. Remember to squeeze the water out of the cucumber completely, to make sure that your pancakes do not get soggy. 2. These are best cooked on a slow to medium flame. 3. While cooking, keep a close watch as they tend to burn easily. You can also try your hand at other pancakes like Mini Rava Vegetable Pancakes and Zucchini and Carrot Pancake. Enjoy cucumber pancakes recipe | Indian savoury cucumber pancakes | cucumber chilla | cucumber thalipeeth | with step by step images images and video below.

For many, the very mention of the word pie brings to mind a deliciously sweet dessert! But, pies mean more than that. The pie crusts can be filled with not just sweet somethings but also savoury stuff as in the case of this unforgettable Mixed Vegetable Pie. Filled with loads of veggies, rice and macaroni, held together with creamy white sauce, and flavoured with peppy ingredients like chilli sauce and tomato ketchup, this pie is a really exciting mouthful! Chunks of pineapple add to the fun, by giving the pie occasional bursts of tangy juiciness! One thing you need to ensure is that this pie must be served immediately on preparation – only then you can enjoy its real flavour and texture. This pie needs just a bowl of simple soup like Tomato Soup or Cream Of Carrot Soup to add up to a filling meal.

Is it the magic of our Indian everyday spices, or the methods of preparation, that make the Gavarfali ki Sukhi Subzi so delicious? Find out for yourself! A masaledar preparation of cluster beans, made with common ingredients you are sure to have in your kitchen, like ginger, green chillies, cumin seeds, garlic, and all. While making this dry subzi, remember to add the ingredients in the mentioned order, to ensure that the aroma and flavour of the vegetable and each spice and powder is retained to the hilt, to enthrall your taste buds!

This is a tongue-tickling launji of capsicum cubes flavoured with nigella seeds, fennels seeds, green chillies and common spice powders, which can be served immediately and also stored for a few days. Shimla Mirch ki Launji draws an enticing tang from the dried mango powder, which is further highlighted by the addition of a little sugar. So easy to prepare, you can soak in the flavours of this launji any time you feel like it.

Everybody loves samose, but the moment somebody hears the word, it is potatoes that come to mind. Surprise your family and friends with this off-beat samosa, made with a stuffing of beaten rice and sprouted green peas, flavoured perkily with green chillies, coriander and other ingredients. A squeeze of lemon gives the stuffing a tangy tinge, making it all the more enjoyable. We have used samosa pattis to make the Poha and Sprouted Vatana Samosa, to make things a bit easier. However, samosa pattis get cooked very fast, so fry the samosas on a medium flame to avoid them from getting burnt before the stuffing gets cooked properly. Try other samosa recipes like Hariyali Samosa and Chinese Samosa .

The Mughals like their food bursting with flavour and brimming with rich ingredients. The characteristic is once again revealed in this irresistible Dahi Saunfiyani Tikki. Made of a mixture of curds thickened with chana dal powder, perked up with aromatic herbs like coriander and mint, and the unmistakeable aroma of fennel, this crisp and tasty starter is perfect for a grand party.

rosti pizza recipe | Indian style potato rosti pizza | crispy potato pizza | with 29 amazing images. Rosti pizza is a delightful fusion recipe, offering a crispy and satisfying potato base topped with your favorite pizza ingredients. Learn how to make rosti pizza recipe | Indian style potato rosti pizza | crispy potato pizza | Rosti is a potato dish made from grated potatoes that are pan-fried until crispy and golden brown. A whiff of innovation has turned the Rosti into a pizza base, topped with pizza sauce and crunchy veggies and gooey cheese. The Indian style potato rosti pizza has a mind-blowing texture and a totally awesome flavour. You will love the mouth-feel that results from the intermixing of roasted potatoes with peppy sauce and crunchy veggies. Enjoy it hot and fresh. pro tips to make potato rosti pizza: 1. For a crispier potato rosti, press down on it with a spatula while it is cooking. 2. You can add any veggies of your choice like mushroom, paneer etc. 3. You can substitute grated processed cheese for mozzarella cheese. Enjoy rosti pizza recipe | Indian style potato rosti pizza | crispy potato pizza | with detailed step by step photos.